Directions: |
Directions:1. In small bowl, dissolve 1 tsp. sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm milk in small saucepan until it bubbles, remove from heat. Mix in 1/4 c. sugar, 1/4 c. butter and salt; stir until melted. Let cool until lukewarm.
2. In large bowl, combine yeast mixture, milk mixture, eggs and 1 1/2 c. flour; stir well. Stir in remaining flour, 1/2 c. at a time, beating well after each addition. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place dough bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Melt 3/4 c. butter in small saucepan over medium heat. Stir in 3/4 c. brown sugar, whisking until smooth. Pour into greased 9x13 baking pan. Sprinkle bottom of pan with 1/2 c. pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 c. brown sugar, 1/2 c. pecans, and cinnamon; set aside.
5. Turn dough onto lightly floured surface, roll into an 18"x14" rectangle. Brush with 2 T. melted butter, leaving ½ inch border uncovered; sprinkle with sugar-cinnamon mixture. Starting with the long side, tightly roll, pinching seam to seal. Brush with remaining 2 T. butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled. Preheat oven to 375°.
6. Bake for 25-30 minutes, until golden brown. Let cool in pan for 3 minutes. Invert onto serving platter. Scrape remaining filling from the pan onto the rolls. |
This recipe for Ooey-Gooey Cinnamon Buns is from